- 250g bunch beetroot
A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
- 5 tbsp extra-virgin olive oil
- zest 1 orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 1kg frozen soya beans
- 3 thyme sprigs
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 1½ tbsp sherry vinegar
- 1 small shallot, finely chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
Heat oven to 180C/fan 160C/gas 4. Wearing kitchen gloves, peel and trim the beets and cut into 2cm wedges. Place them on a large sheet of tin foil, then toss with 1 tbsp oil, half the orange zest and seasoning. Cook for 45 mins-1 hr until they can be easily pierced with a fork. Leave to cool.
Cook soya beans for 3 mins in boiling water until softened. Drain, cool under the cold tap, then drain again. Strip leaves from the thyme and whisk with the vinegar, remaining olive oil and shallot. When you’re ready to serve, toss everything together and scatter over the remaining zest.
Good to know
Soya beans (or edamame beans) look and taste like broad beans, but are easier to prepare as you don’t need to double shell them. Buy them frozen at supermarkets or you can also use broad beans.
Make it easy
You can roast the beetroot up to 2 days in advance or you can buy ready-roasted. This dressing goes well with all sorts of salads so it’s worth making double or triple, then storing it in the fridge.